3	C	all-purpose flour
3/4	C	granulated sugar
4	tsp.	baking powder
1/2	tsp.	baking soda
1/2	tsp.	salt
1/4	tsp.	cinnamon
1/4	C	vegetable oil
1	C	shredded zucchini, squeezed dry
1	C	nonfat milk
2	eggs
2	tbsp.	grated orange zest
1	C	nuts
2	tbsp.	vanilla sugar

Preheat oven to 350F. Grease two 8x4- inch loaf pans.

In large mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts. Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with a wooden pick.

Remove from oven, cool slightly and remove from pans. Cool on wire rack until slightly warm, wrap tightly to store.